Preheat the oven to 200°C fan (400°F).

To prepare your chicken breasts, butterfly them carefully using a sharp knife. If you’re not familiar with this technique, it might be easier to place the chicken breasts between two sheets of cling film (plastic wrap) and bash until flat with a rolling pin or meat mallet. Either way, we’re aiming to make the chicken breasts as flat as possible.

Crack an egg into a small bowl and beat with a fork, then grab two large plates. On one plate, spread out the flour and on the other, spread out the breadcrumbs.

Take the prepared chicken breast and dredge in the flour until well-coated. Then dip the chicken breast into the beaten egg bowl until coated once again.

Next, place your chicken breast into the gluten-free breadcrumbs until tightly covered in breadcrumbs.

Add your vegetable oil to a large pan so that it fully covers the base of the pan. Place over a medium heat. Once heated, gently place your breadcrumbed chicken breast into the oil - it should sizzle as you place it in. Allow to cook on each side for 2-3 minutes until almost golden. Then place onto a baking tray.

Pop your baking tray into the oven for 10-12 minutes until golden and the chicken is cooked through.

Now for your Katsu sauce. In a clean, large pan heat 2 tbsp of garlic-infused oil over a medium heat. Start frying your thinly sliced carrot for 2-3 minutes until slightly softened. Add in 1½ tbsp of gluten-free flour and your curry powder. Mix well until all the carrots are coated and continue to cook for 1 minute.

Add in your chicken stock, soy sauce and bay leaves. Bring to the boil. Then turn down the heat and simmer for 20 minutes or until the sauce thickens.

Once the sauce is a nice, thick, yet still pourable consistency, stir in the garam masala. Remove from the heat and discard the bay leaves. Traditionally, you’d then strain the sauce to remove the carrots, but you can optionally leave these in too - they taste great!

Serve with sticky Jasmine rice and sprinkle with chopped spring onion.